4 medium onions, cut into large dice
2 tsp olive oil
1-1/2 lb boneless, skinless chicken thighs, trimmed and cut into large cubes
1 cup converted rice
2 cups chicken stock (I use store-bought)
1 cup sliced mushrooms (white button or cremini, or a mix)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Spray the inside of a 3-quart slow cooker with cooking spray. Add the onions and olive oil, and stir. Cook on HIGH for 2 hours.
Stir in the chicken, rice and chicken stock. Continue cooking on HIGH for 1 hour.
Then, add the mushrooms, salt and pepper. Cook on HIGH for 30 minutes. Taste, and adjust seasoning with salt and pepper if needed.